Chinese Orange Chicken

Happy Chinese New Year!! 2018 is the Year of the Dog, one of the 12 animal signs of the Chinese zodiac. People born in the year of the dog are loyal and honest, amiable and kind, cautious and prudent. Because of their strong sense of loyalty and sincerity, Dogs will do everything for the person who they think is most important. I made this amazingly delicious Chinese Orange Chicken to celebrate the new year…..

I thought about making it Paleo, I even thought about making it in my Instant Pot, but at the last minute I decided to create a more traditional Chinese Orange Chicken instead…..

It’s not that hard, and there really aren’t any complicated steps to warrant deviating from tradition. 🙂 I did make it a bit healthier by skipping the flour based batter, and if you use gluten-free soy sauce this meal will be gluten-free!!

Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine…..

Set aside to marinate for 20 minutes.

Place 1/2 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan.

Dredge the chicken* in the cornstarch…..

and carefully drop into the hot oil in batches so you don’t overcrowd the chicken…..

Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet…..

Continue frying and draining the remaining chicken.

Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.

Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer…..

Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine…..

I forgot the green onions!! LOL Serve with fried or steamed rice…..

and chopsticks!!

Notes: contains affiliate links

*I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.

I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn’t’ spicy at all! I wrote the recipe using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.

I pour the hot oil into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.

This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don’t tell my mom I took it when I moved out!

Afraid to make Steamed Rice? Well don’t be, you will find step-by-step photos in this post…..

Click here for even more Asian/Chinese Recipes! Asian food is a favorite in our house. I think it is my daughter’s absolute favorite food because I lived on it when I was pregnant with her! 😉 Speaking of Princess Cassi, she was born in the year of the dog….24 years ago!! Where does the time go??

1/2teaspoonred chili flakesmore or less depending on desired heat level

3Tablespoonscornstarchmixed with 2 Tablespoons water

2Tablespoonschopped green onions

Instructions

Toss the chicken with sesame oil in a large bowl. Sprinkle with white pepper and salt, and stir to combine. Set aside to marinate for 20 minutes.

Place 1/2 cup of cornstarch in a bowl, set aside. Heat oil to 350 degrees in a wok or large frying pan.

Dredge the chicken* in the cornstarch and carefully drop into the hot oil in batches so you don’t overcrowd the chicken.

Fry until golden. Scoop out the chicken and drain on a paper towel lined baking sheet. Continue frying and draining the remaining chicken.

Carefully pour out the oil {I use a Pyrex measuring cut}. Wipe out any stuck on bits with a paper towel.

Add the garlic to the remaining oil and fry for one minute. Pour in the orange sauce and bring to a simmer.

Add the cornstarch mixture stirring constantly until it starts to thicken. Add the chicken and green onions to the sauce, and toss to combine.

Serve with fried or steamed rice.

Recipe Notes

*I tossed all of the chicken into the cornstarch and tossed to coat rather than dredging each individual chunk.

I used 1/4 teaspoon of red chili flakes {because I am a wuss} and it wasn’t’ spicy at all! I wrote the recipe using 1/2 a teaspoon because that would be a more appropriate amount, but use your own discretion.

I pour the hot oil into a Pyrex Measuring Cup because they do not break. Set it on the towel lined baking sheet to catch any spills and to avoid direct contact with your counter tops.

This is my favorite Spider Strainer that I have been using to make Chinese food for over 30 years. Shhhh, don’t tell my mom I took it when I moved out!

Hi Andi!! I cooked them for about 10 minutes, and pulled them once they started looking golden brown. I always cut one piece in half to double check, and then of course taste it to make sure I’m on the right track! LOL Let me know what you think after you try it. 🙂

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Hi, my name is Lisa and I love to cook. Sometimes healthy, sometimes indulgent, always delicious! Come join me for a cooking adventure that will have you drooling and learning some cooking tips along the way. Read More…